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Oatmeal Pecan Pancakes
10 min prep time
15 min cook time
6servings
Recipe by
Cassandra L. Verdi, MPH, RD and Stephanie A. Dunbar, MPH, RD
Source
Diabetes Superfoods Cookbook and Meal Planner
Photo by
Mittera
How to Make Oatmeal Pecan Pancakes
Finely chopped oats can make an easy, whole-grain alternative to wheat flour in many recipes such as these pancakes. Check out our recipe for Blueberry Sauce for a low-sugar topping!
10 min prep time
15 min cook time
6servings
1 pancake
Print Recipe >
Step-By-Step Instructions:
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Using a food processor, process the oats to a flour-like consistency. Mix oats and baking powder in a small bowl and set aside.
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In a separate bowl, mix eggs, milk, mashed banana, and vanilla. Add to dry ingredients, and mix until just combined. Then fold in pecans.
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Heat oil in nonstick skillet over medium heat. Drop 1/4 cup of batter onto the hot skillet to make each pancake. Cook until lightly brown on both sides.
Nutrition facts
6 Servings
-
Serving Size
1 pancake
- Amount per serving Calories 130
-
Total Fat
7g
- Saturated Fat 1g
- Trans Fats 0g
- Cholesterol 60mg
- Sodium 120mg
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Total Carbohydrate
13g
- Dietary Fiber 2g
- Total Sugars 3g
- Added Sugars 0g
- Protein 5g
- Potassium 150mg
- Phosphorous 225mg
Ingredients
quick cooking oats
1 cup
baking powder
1 1/2 tsp
eggs
2 large
skim milk
1/3 cup
banana(s) (mashed, approximately 1/3 cup)
1/2 med
vanilla extract
1/2 tsp
chopped pecans
2 tbsp
canola oil
1 tbsp
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